These cookies are thick and chewy. The coconut flour and the coconut itself, add a very nice flavor. Coconut adds iron, potassium and phosphorus as well as fiber to these cookies. When using coconut flour, be aware that coconut absorbs fluid like a sponge, so you may need to adjust the liquid. The ground flax is high in Lignans which helps to metabolize estrogen properly. Bon Appétit!
Mix the following dry ingredients together:
1 cup almond flour
1 cup coconut flour
1 cup organic shredded coconut
1 cup ground flax seeds
1 cup organic cranberries
½ cup xylitol. (You can also use Stevia. Add the amount of Stevia that satisfies your sweet palate)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
In a small bowl, whisk the following together:
3 free range organic eggs
1 tsp. vanilla
½ cup of coconut oil or grape seed oil.
If needed, you can add ¼ cup almond milk or water
Add the wet ingredients to the dry and mix thoroughly.
Shape the dough into 1 inch balls and gently press with a wet fork to flatten.
Bake at 350 F for 7-10 minutes or until golden brown. Enjoy!